Struffoli
Ingredients
- 500 g flour
- 4 eggs
- 50 g sugar
- 50 g melted butter
- zest of 1 orange, 1 tsp vanilla, pinch of salt
- oil, for frying
- 300 g honey, juice of 1 orange
- rainbow nonpareil sprinkles and candied fruit, to decorate
A Neapolitan Christmas and Easter tradition, struffoli are made by rolling a simple egg dough into ropes, cutting them into chickpea-sized pieces, and deep-frying until golden and crisp. While still warm, the fried pieces are tossed in a skillet of warmed honey and orange juice, then piled into a mound and scattered with colorful sprinkles and candied fruit.
Method
Combine the flour, sugar and salt, then work in the eggs, melted butter, orange zest and vanilla into a soft dough. Knead briefly and rest for 10-15 minutes.
Roll pieces of dough into thin ropes about 1cm thick, then cut into small, chickpea-sized pieces.
Fry the pieces in batches in oil at around 175°C (350°F), stirring, until golden brown all over, about 2-3 minutes per batch.
Drain well on paper towels.
Warm the honey and orange juice together in a large skillet until syrupy.
Add the fried dough pieces and toss gently until well coated.
Pile onto a serving plate in a mound or ring shape and scatter with sprinkles and candied fruit while still warm.
